KACHORI

Ingredients: for filling

Yellow moong dal - 1/2 cup;
Gram flour - 1/4 cup;
Asofoetida - a pinch;
Vegetable oil - 1 tbsp;
Aniseed - 2 tbsp;
Cloves powder - 1/4 tsp;
Black pepper powder - 1/4 tsp;
Red chilli powder - 1/4 tsp;
Turmeric powder - 1/8 tsp;
Ginger paste - 1 tsp;
Green chilli paste - 2 tsp;
Salt to taste.

For Kachori Dough:

Refined flour - 1 cup;
Ghee - 1/3 cup;
Baking powder - 1/4 tsp;
Salt - 1/4 tsp;
Cold water - about 1/4 cup;

Method:

Wash moong dal throughly and soak it in water for 3-4 hours.
Grind it coarsely using very little water. 
Heat oil in a pan. Add Asafoetida. Add the coarsely ground dal and saute over medium heat. 
Add ginger, green chilli paste, red chilli powder, black pepper powder, cloves powder, turmeric powder, aniseed and cook for some more time.
When the mixture starts drying add gram flour and saute for 4-5 minutes over medium heat. Switch off the gas.
For the dough, first sieve the flour and then add salt, baking powder and ghee into it. Mix well. 
Add cold water and knead into a smooth dough.
Keep the dough for half an hour, covered with wet cloth. Then knead it once again. 
Make small balls of almost equal size and roll out the balls to approximately three to four inches in diameter. Put about 2 tsps of filling in the center.
Seal the edges together using a little water and roll into a round ball.
Heat oil in a deep frying pan / kadai on high. Deep fry the kachories on medium heat until golden brown.
Serve hot with green chutney or tamarind chutney.